Description
Panzanella is a classic Tuscan bread salad that combines ripe tomatoes, crisp cucumbers, toasted crusty Italian bread, and fresh basil leaves, all tossed in a tangy vinaigrette made with extra virgin olive oil, red wine vinegar, garlic, and Dijon mustard. This refreshing summer salad transforms simple, wholesome ingredients into a vibrant and flavorful dish perfect as a light meal or a side.
Ingredients
Salad
- 4 cups crusty Italian bread, cubed
- 3 cups ripe tomatoes, chopped
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ½ cup fresh basil leaves
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Toast the bread: Preheat your oven to 375°F (190°C). Spread the bread cubes evenly on a baking sheet and toast them in the oven for 8–10 minutes until they are lightly crisp but not too hard.
- Prepare the vegetables: In a large mixing bowl, combine the chopped ripe tomatoes, sliced cucumber, thinly sliced red onion, and fresh basil leaves to create a fresh, flavorful base for your salad.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, along with salt and black pepper to taste, until the vinaigrette is well emulsified.
- Combine bread and vegetables: Add the toasted bread cubes to the bowl with the vegetables, ensuring an even mix of textures and flavors before dressing.
- Toss with dressing: Pour the prepared dressing over the salad ingredients and toss gently but thoroughly to coat the bread and vegetables evenly with the vinaigrette.
- Let it rest: Allow the salad to sit for 15–20 minutes before serving so the bread absorbs the flavorful dressing, softening slightly while maintaining some crispness for the perfect texture.
Notes
- Use day-old bread for the best texture as it absorbs the dressing without becoming too mushy.
- To make the salad heartier, add fresh mozzarella cubes or slices.
- This salad is best enjoyed the same day it is made to preserve freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
